Hannah's Vegan Pesto
Hannah's Vegan Pesto
Pasta with basil pesto topped with mushrooms, tomatoes and vegan parmesan. If you want to impress your guest with a flavorful and elegant dish... This is the dish to make. Vegan or not, you and your guest will love it. This pesto recipe came to Pure Anthem from our friend Hannah. She kindly shared her families pesto recipe with us and now we are here sharing it with you. Enjoy "Hannah's Vegan Pesto" and as always, serve it to people around you!
Makes 6-8 Servings
4 packed cups of fresh basil
6 fresh garlic cloves peeled and chopped
1/2 cup pine nuts
1/2 cup of olive oil (or until it reaches the consistency you desire)
2 teaspoons Himalayan sea salt
2 heaping Tablespoon of Vegan Parmesan
1. Combine all ingredients in blender or food processor and blend until it reaches the consistency you desire.
6 - 8 Roma tomatos
1 Jar of Sun-dried tomatoes (optional)
2 Packages of Button Mushrooms
5 Garlic Cloves
1 tbs of coconut or olive oil
Salt & Pepper
1. Saute the tomatoes, sun-dried tomatoes, mushrooms, garlic, salt and pepper in the oil until soft.
Vegan Parmesan Ingredients
1 Cup Raw Unsalted Cashews
4 Tablespoons Nutritional Yeast
1 tsp Himalayan sea salt
1 tsp Onion Powder
1. Mix all ingredients in a bowl first. (Important)
2. Transfer to blender and blend about 30 seconds to 1 minute (consistency should be similar to Parmesan cheese)
3. Serve on top of Pasta and Pesto
Makes about 1 1/2 cups
When your pasta is ready and you are ready to serve, you can either mix the pesto with the pasta or put a spoon full of pesto on top of the pasta. Then top it with the sautéed vegetables, pine nuts, and vegan parmesan. Enjoy!
"For God knows what's going on. He takes the measure of everything that happens. The weapons of the strong are smashed to pieces, while the weak are infused with fresh strength. The well-fed are out begging in the streets for crust, while the hungry are getting second helpings. The barren woman has a houseful of children, while the mother of many is bereft."
1 Samuel 2:3-5